Slow Cooker Chicken Fajitas

Here’s a simple and delicious Slow Cooker Chicken Fajitas recipe — perfect for an easy, hands-off dinner.

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🌮 Slow Cooker Chicken Fajitas

🕒 Cook Time: 4–6 hours (on low) or 2–3 hours (on high)

🍽️ Servings: 4–6

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🧂 Ingredients:

• 1.5–2 lbs (about 3–4) boneless, skinless chicken breasts or thighs

• 3 bell peppers, sliced (any colors)

• 1 large onion, sliced

• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp crushed red pepper flakes (optional)

• Salt and pepper to taste

• Juice of 1 lime

• Optional: 1/2 cup chicken broth (if you prefer more moisture)

• Optional toppings: sour cream, shredded cheese, guacamole, cilantro, lime wedges

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🍳 Instructions:

1. Prep the slow cooker:

   • Place the sliced bell peppers and onions at the bottom of the slow cooker.

2. Add the chicken:

   • Lay the chicken breasts or thighs on top of the vegetables.

3. Season:

   • Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper evenly over the chicken.

   • Pour the diced tomatoes (drained) over the top.

   • Add lime juice (and chicken broth if using).

4. Cook:

   • Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and tender.

5. Shred the chicken:

   • Remove the chicken, shred it with two forks, and return it to the slow cooker.

   • Mix well with the juices and veggies. Let it sit for 10–15 minutes on warm.

6. Serve:

   • Use tongs to fill warm tortillas with the fajita mix.

   • Top with your favorite toppings like sour cream, avocado, salsa, or shredded cheese.

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🌯 Serving Suggestions:

• Serve with rice, black beans, or cauliflower rice.

• Great for meal prep — use leftovers in tacos, bowls, or wraps.

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